- 8 green onions, sliced
- 2 garlic cloves, minced
- 1 cup beef broth
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 beef ribeye steaks (8 ounces each)
- 1 cup sliced fresh mushrooms
- In a small bowl, combine the first six ingredients. Place the steaks in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade from steaks. Broil steaks 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
- Meanwhile, place the remaining marinade in a small saucepan. Bring to a boil over medium heat; cook and stir for 1 minute. Stir in the mushrooms. Serve with steaks. Yield: 2 servings.
Originally published as Ribeyes with Mushrooms in Taste of Home June/July 2006, p58
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed Oct. 23, 2013
Delicious! I made it without the mushrooms and used the reduced sauce as a dip for the steak.
Reviewed Apr. 11, 2009
This is a favorite in our house. We give it a full 5 stars.
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